China (6/8/15)
Recipes contributed by Jing Jing Sheng.
While there are eight major cuisines in China, the diversity of food culture is even more extensive. Different regions observe their own traditions and methods of food preparation, from the flavor of food, to when and where it is served, to what food is eaten for particular reasons. Jing Jing is from Guangzhou, a port city on the southern coast of China. Click here to download these recipes. Want to try more Chinese recipes? Click here for the archive from our program in 2012. Click here for the archive from our program in 2013. Click here for the archive from our program in 2022. Click here for the archive from our program in 2023. |
Stir-fried Tomato and Eggs
This is a staple dish in China, and many parents teach their children how to make it.
TOTAL TIME 18 min.
PREP 3 min.
COOK 15 min.
Ingredients (makes 4 servings)
2 tablespoons cooking oil of your choice (in China, people mostly use peanut oil)
2 eggs, beaten
2 cloves of garlic, minced
4 tomatoes, cut into thin wedges
1 tablespoon soy sauce
2 tablespoons sugar
Salt to taste
Green onions, diced (optional)
Directions:
Heat 1 tablespoon oil in pan over medium heat.
Add the eggs, and stir until they are almost solid. (Don't over-stir; the eggs will have a better texture for stir-frying if they are cooked almost like an omelet.)
Take out the eggs.
Add remaining oil to the pan, then add the garlic to the heated oil and stir until its aroma is released (less than 5 seconds).
Add the tomatoes and stir fry.
Season with soy sauce and sugar, and cook until the juice is released.
Put the cooked eggs back in the pan.
Toss and serve. (It looks nice if sprinkled with some diced green onions)
TOTAL TIME 18 min.
PREP 3 min.
COOK 15 min.
Ingredients (makes 4 servings)
2 tablespoons cooking oil of your choice (in China, people mostly use peanut oil)
2 eggs, beaten
2 cloves of garlic, minced
4 tomatoes, cut into thin wedges
1 tablespoon soy sauce
2 tablespoons sugar
Salt to taste
Green onions, diced (optional)
Directions:
Heat 1 tablespoon oil in pan over medium heat.
Add the eggs, and stir until they are almost solid. (Don't over-stir; the eggs will have a better texture for stir-frying if they are cooked almost like an omelet.)
Take out the eggs.
Add remaining oil to the pan, then add the garlic to the heated oil and stir until its aroma is released (less than 5 seconds).
Add the tomatoes and stir fry.
Season with soy sauce and sugar, and cook until the juice is released.
Put the cooked eggs back in the pan.
Toss and serve. (It looks nice if sprinkled with some diced green onions)
Fried noodles
TOTAL TIME 40 min.
PREP 25 min.
COOK 15 mins
Ingredients (makes 4 servings)
1 pound dried noodles (Chinese dry noodles, can be made of wheat or rice)
1 tablespoon soy sauce
1 tablespoon dark soy sauce
½ teaspoon sugar
½ teaspoon sesame oil
2 tablespoon olive oil
8 ounces ham, sliced into ¼-inch strips
4 ounces carrots, peeled and grated
2 ounces mushrooms, thinly sliced
2 cloves of garlic, minced
1 cup green onions, bias cut
Salt to taste
Directions
In a large pot of boiling water, cook the noodles until al dente, about 7 mins.
Rinse the cooked noodles under cold running water and drain well.
Add the soy sauce, dark soy sauce, sugar, & sesame oil to the noodles, toss and mix well. Set aside. (This allows the noodles to soak up the flavor and prevents over-cooking when stir-frying.) If they get too sticky, add a little water to loosen them.
Place a wok/pan over medium heat and add 1 tablespoon olive oil. Add the ham and stir-fry for 1 minute; add the carrots and mushrooms and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat.
Add the remaining tablespoon olive oil to the wok, swirling to coat.
Add the garlic, and stir quickly for 5 seconds.
Add the noodles to the wok and stir-fry for 2 minutes. Add the green onions and the ham, carrots, mushrooms and stir to heat through.
PREP 25 min.
COOK 15 mins
Ingredients (makes 4 servings)
1 pound dried noodles (Chinese dry noodles, can be made of wheat or rice)
1 tablespoon soy sauce
1 tablespoon dark soy sauce
½ teaspoon sugar
½ teaspoon sesame oil
2 tablespoon olive oil
8 ounces ham, sliced into ¼-inch strips
4 ounces carrots, peeled and grated
2 ounces mushrooms, thinly sliced
2 cloves of garlic, minced
1 cup green onions, bias cut
Salt to taste
Directions
In a large pot of boiling water, cook the noodles until al dente, about 7 mins.
Rinse the cooked noodles under cold running water and drain well.
Add the soy sauce, dark soy sauce, sugar, & sesame oil to the noodles, toss and mix well. Set aside. (This allows the noodles to soak up the flavor and prevents over-cooking when stir-frying.) If they get too sticky, add a little water to loosen them.
Place a wok/pan over medium heat and add 1 tablespoon olive oil. Add the ham and stir-fry for 1 minute; add the carrots and mushrooms and stir-fry for 3 minutes. Transfer to a platter and return the wok to a high heat.
Add the remaining tablespoon olive oil to the wok, swirling to coat.
Add the garlic, and stir quickly for 5 seconds.
Add the noodles to the wok and stir-fry for 2 minutes. Add the green onions and the ham, carrots, mushrooms and stir to heat through.